Highly Suggest Weighing
Ingredients
- 16oz firm tofu, pressed
- 4 cups [125g] fresh spinach
- 3/4 cup [75g] cabbage, shredded
- 1 small carrot, finely chopped
- a handful of chopped scallions
- seasoning - 2 teaspoons toasted sesame oil, 1 teaspoon salt & a few shakes of white pepper
Preparation
Wrapper: Place flour in a bowl, make a well in the middle & slowly pour in the hot water
Using a pair of ?/spatula, stir to mix the flour until well combined
Transfer flour onto a cleaned surface & knead into a rough dough
Cover with a damp towel & rest for 5 mins
Then, knead the dough until a smooth top forms about 10-12mins
Leave the dough to rest for 20mins, covered
Filling: Bring a pot of water to boil, season with 1/2 tsp salt & a drizzle of oil
Blanch veggies for 45secs & rinse with cold water
Squeeze out all the liquid & give it a rough chop
Place tofu in a cheesecloth bag, wring out all the liquid & add them to the bowl along with the rest of filling ingredients
Mix well & season with more salt, if needed
Divide mixture into 20-24 balls
Assembling: When the dough is ready, roll it into a log on a floured surface & cut into 20-24 rounds
Flatten the ball with your palm & using a roller, roll it into a disk-like thin wrapper
Place filling in the middle & pleat to seal
To make the potsticker, add 3 teaspoons oil in a heated non-stick pan, place ? in, slightly apart
Cook over medium heat until the bottom turns golden brown
Add 1 cup of hot water & cover with a lid
Turn heat to low-med & cook dumplings until all water has been absorbed about 8-10 mins
